Cinnamon Toffee Muffins ~ Big Batch Muffin Mix ~ Noreen's Kitchen
Let's make some muffins using the big batch muffin mix I recently made in another video! Today I am sharing some cinnamon toffee muffins that are super easy to make. Adding different mix-ins to this muffin mix you have endless possibilities! FYI, We baked these last week. Nervous baking in anticipation of Hurricane Florence making landfall. We got them done in time for the power to go out just after we made deliveries of hurricane snacks to friends and family.
These muffins really do taste like coffee cake and start out with three cups of big batch muffin mix and one cup of cinnamon baking chips. You can find them in the baking aisle this time of year near the chocolate chips. I buy mine from the Prepared Pantry and they are a great value. They often will have them on sale this time of year as well. Stocking up on these is great just in time for holiday baking. These chips don't really taste that great eaten out of hand but the melt into your baked goods and are a delicious treat!
I also added a half cup of toffee chips. Also available on the baking aisle. The required milk, eggs and oil and some cinnamon and allspice. These whip up quickly and make one and a half dozen delicious muffins.
I used standard muffin tins and paper liners. I baked these for 20 minutes then allowed them to cool on a wire rack. If you choose to use jumbo muffin tins you will get 1 dozen and will need to bake them for 30 minutes or longer depending on your oven.
These are perfect for cool fall mornings with a cup of coffee or as a quick breakfast on the go when you are headed out the door. These also make perfect after school snacks and shareables for work and church!
I hope you give these cinnamon toffee muffins a try and I hope you love them!
Happy Eating!
You can find the recipe for the bulk muffin mix along with all the instructions for making single batches of muffins as well as variations on my website here:
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Pumpkin Crumb Cake Muffins | Sally's Baking Recipes
These super soft pumpkin crumb cake muffins are topped with pumpkin spice crumbs and finished with sweet maple icing. They’re a reader favorite and after baking one batch, you’ll understand why!
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How to Make Banana Crumb Muffins | Allrecipes.com
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Watch how to make top-rated banana muffins, made special with a crunchy topping. Positively addicting!
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Best blueberry crumble muffin with toffee crunch | Easy eggless muffin recipe
These muffins are simply too good to resist they are not just loaded with fresh blueberries but also have toffee chunks in them while the blueberries give them freshness and an irresistible taste the toffee chunks in them give them that extra caramelize flavour and the crunch also the crumble at top just add to the overall texture thats not all the centre is filled with freshly made blueberry compote.
In this recipe I’ll also show you how to make toffee crunch at home from scratch though you can use the store brought one but they are so easy to make just 2-3 ingredients that can be easily found in your pantry that you’ll never want to buy from store.
You can also use the same recipe to make a 6 inch cake and replace the fresh blueberries with frozen one they will work the same since these berries are in the season now I have used fresh.
As for the blueberry compote you can check my blueberry cheesecake recipe where I have shown how to make it from scratch also how you can use it to make no bake cheesecake which is a lip-smacking recipe you should not miss.
Blueberry cheesecake-
Without further ado let jump to the ingredients require to make these blueberry toffee muffin which are eggless.
Ingredients- (makes 6)
Crumble:
14gm Butter, unsalted
15gm Whole wheat flour
5gm cornflour
20gm Almond flour
20gm Caster sugar
pinch of salt
Toffee:
56gm butter, unsalted
100gm brown sugar
pinch of salt
Muffin Batter:
113gm oil, flavourless
100gm caster sugar
120gm yogurt
1tsp vanilla extract
115gm whole wheat flour
25gm cornflour
1-1/2tsp Baking powder
1/2tsp Baking soda
Pinch of salt
2tbsp whole milk
50gm Blueberries, coat them in 1tsp flour
50gm Toffee chunks, coated in 1tsp flour
Compote
50gm blueberry compote
Bake in a preheated oven first at 200C for 5 minutes then lower the temperature to 180C and bake further for 5-7 minutes or till the skewer inserted in each muffin comes out clean.
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5-Star Banana Crunch Muffins | Barefoot Contessa | Food Network
To make Ina's banana muffins crunchy on top, top them with dried banana chips, granola, or and coconut!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Banana Crunch Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 18 large muffins
Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
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5-Star Banana Crunch Muffins | Barefoot Contessa | Food Network